Ingredients
Main Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and fresh ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon paprika
- ¼ to ½ teaspoon chili powder
- 1 small yellow onion, thinly sliced
- 3 cups bite-size broccoli florets
- 1 medium zucchini, thinly sliced and cut into half-moons
- 1 small yellow bell pepper, cut into 1-inch chunks
- 1 small red bell pepper, cut into 1-inch chunks
- ¼ cup low sodium chicken broth (you can also use dry white wine, apple juice, or water)
- Chopped fresh parsley, for garnish
Method
Preparation
- Cut the chicken into 1-inch pieces, season with salt and pepper, and set it aside.
- In a small bowl, mix together the garlic powder, onion powder, thyme, rosemary, paprika, and chili powder. Sprinkle half of the seasoning mix over the chicken.
- Drizzle ½ tablespoon of olive oil over the chicken, tossing it to coat evenly.
Cooking
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning occasionally, until it is browned and fully cooked.
- Transfer the chicken to a plate, cover, and set aside.
- Return the skillet to the stove and heat the remaining olive oil. Add the onions and cook for 2 minutes.
- Then, add the broccoli, zucchini, and peppers. If needed, add a little more oil. Season with the rest of the spice mix, along with salt and pepper, and cook for 4 to 6 minutes, stirring occasionally, until the vegetables are crisp-tender.
- Pour in the chicken broth and stir to combine.
- Return the cooked chicken and its juices to the skillet, stir everything together, and cook for another minute.
- Remove from heat, taste, and adjust seasoning if needed.
- Garnish with parsley and serve.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 350mgFiber: 5gSugar: 3g
Notes
This skillet can be served warm. It pairs well with brown rice, quinoa, or a simple green salad. Drizzle with extra olive oil or lemon juice for added freshness. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!